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Gráfico de los procesos del té by Tony Gebely is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
The Love of Tea cover via The Love of Tea (source)
Cooking and baking are among my favorite hobbies as is preparing tea so I have a collection of tea cookbooks and recently the collection grew by one with the addition of Carol Mark's The Love of Tea. The recipes are divided among five categories: starters, mains, desserts, cocktails and afternoon tea. Each recipe is accompanied by a photograph of the ingredients or the finished dish.
Although I have not yet prepared any of the recipes I am intrigued by the desserts section. Reverse Earl Gray Chocolate Truffles Best Chocolate Tea Cake. The recipes are short which I take to mean easy to prepare.
Non-imbibers will appreciate the mocktail versions of the tea cocktails. Don't Basil Fawelty made with rooibos, basil, and orange and pineapple juices or Red Blitz Blast with rooibos, lemonade, and cherry juice sound refreshing?! (Oh, warm weather dreaming.) And some of the cocktail recipes were designed without alcohol in mind like the Cucumber Sandwich Mocktail prepared with matcha. This one sounds like a drink for afternoon tea.
Plan your next home afternoon tea using the recipes in the afternoon tea section. Make classic egg, cucumber, and chicken sandwiches. Bake scones, shortbread, and sponge cake. And don't forget the lemon curd!
The Love of Tea is available on iBooks. You can find Carol Mark hanging out on Google+.
Thank you to Carol Mark for a review copy of the book.
I drank the best masala chai ever, or at least of the year, last weekend. It was served at an open house and I asked its creator for the recipe. Here's an edited version of what she wrote. Note: it's not your typical recipe!
We actually have a masala mix from I don't know when and where - must have been bought on one of our trips to India or brought by my in-laws because I never bought it in the US...
Having said that, during our last trip to India we bought a mix which was really not that good, so I ended up making our own with the few spices I had available: black pepper (you should get Indian one, it has a very particular taste), Cardamon, cloves, and ginger (fresh or powder). I usually take the spices as whole and grind them myself (and use fresh ginger)...
You can also add cinnamon or things like that...
Unfortunately I don't really have a specific recipe - I do pretty much everything in the kitchen by "feeling" - even much of the baking. I'd try with pretty even parts of the ingredients, but you may want to use less pepper and adjust the ginger as well because both can be spicy, but the spice level can vary depending on the quality and specific kind of pepper you use...
I also like Oh, How Civilized's recipe. And check out Melissa Cooks Gourmet's Spiced Milk Tea recipe.
Share your favorite masala chai recipe in the comments.
Welcome to the ninth installation of tea scenes in children's books. We are back with scenes from two three picture books.
In Al Pha's Bet by Amy Krouse Rosenthal and illustrated by Delphine Durand, Al Pha creates the alphabet on a bet. He takes a tea break close to the end of his creative process.
Spoon, in Spoon, also by Amy Krouse Rosenthal but illustrated by Scott Magoon, thinks that the other utensils have more fun until his mother points out all the things he can do that fork and knife and chopsticks cannot, like stirring a cup of tea!
Just before his seventh birthday, Crispin imagines the things he will do with his fiery breath such as "boiling water to make tea"! Crispin is the protagonist of Not Your Typical Dragon by Dan Bar-El with illustrations by Tim Bowers.
Let me know if your favorite children's book has a tea scene. You can also tweet the title with the #teainbooks tag. Catch up on the series here and check out Amy Krouse Rosenthal's website.
In advance of Valentine's Day we reviewed Chambre de Sucre's Love Cycle tea flight. Today we present the company's World Wayfarer Tea. This tea series also has a story based on the family of Chambre de Sucre's Lisa Kunizaki.
I prepared these teas during one of the many deeply cold spells this winter and was transported to places I imagined to be warmer than where I was while drinking the teas. Tea No. 6 Kyushu honors the birthplace of Lisa's father with sencha and fruits. The green rooibos and fruits of Tea No. 24 Waiahole Valley represents Lisa's extended ohana while Tea No. 22 Mon Frere, a blend of vanilla oolong and hazelnut pieces, was created with her brother in mind. He's a peripatetic.
My favorite is Tea No. 22 but I look forward to making iced tea this summer with Nos. 6 and 24.
Ever since I started MayKing Tea, I always wanted to put something back into the communiTEA with some of the monies I had made with my business. Choosing the type of chariTEAs I wanted to work with, was an easy decision to make as when I did more and more research into tea. I was inundated with studies that suggest that increasing tea consumption can keep conditions such as heart disease, stroke, Alzheimers and even cancers at bay. Both my parents drank tea until the cows came home (both Chinese tea and English Breakfast) but they both had cancer at some point in their lives. Luckily for both of them, the cancer was caught very early on and both of them survived. I just wanted to put it out there that despite the tea may parents sipped, the big C affected them both too. Tea can help but it is not a miracle cure.
My parents were truly inspirational during their journeys. Dad chose not to go through chemotherapy and think posiTEAvely through the experience which I thought was truly truly aMAYZing, and when mum went to surgery and was told to rest for 6 weeks, after 2, she went back to lugging 10 Kilo sacks of spuds for the chip shop we all worked in. After starting my business, I made a tiny promise to myself to get involved with chariTEAs that help cancer patients or research into this disease.
I have conducted several Biggest Morning Tea events in collaborating with LikeMinded businesses such as Scrumptious Reads, Tlicious and Tea Therapy. This year, I had the privilege of meeting a cancer survivor, Natalie Fitzgerald, whom wanted to give back to the chariTEA that helped her through her journey. After a few TEAm meetings with friends and family, #tradiesgopink was born. You can read more of her story here and if you follow the TradiesGoPink Facebook page, you will see just how much local attention and support her campaign is getting, including a little TV slot which tugged on the heart strings of a 9 year old boy who is also doing his bit for the cause.
Tradies Go Pink hope to raise $10,000 for the McGrath Foundation and $10,000 for the National Breast Cancer Foundation. Read more about the two tradies here, who are both having their dreadlocks dyed pink this Saturday and are going to have them cut off on February 9th on what looks like a fantastic family day out in Harrup Park, Mackay.
Cancer ChariTEAs? Yup, they’re definitely my cup of tea =D
Tea Class – Puer Tea In San Francisco, Phil Parda is teaching the Specialty Tea Institute’s Level III, Pu-erh Tea class. The class is precise, hands-on, and includes pu-erh tea tastings. Phil knows his tea stuff. The first time that I heard him speak about pu-erh was at the STI tea symposium in Seattle about ten years ago. Classes [...]
Tea and Food Pairings I’ve never really given much thought to tea and food pairings. Ti Kuan Yin, Matcha and a Ceylon/Assam blend seem to be the tea caddies that I refill most often. When in a wild mood, I’ll make a pot of Sencha Kyoto, Kenya CTC or Assam FTGFOP. And never, ever a cup [...]
Tea and Food Culinary Class Tea In a Food Service Environment Savvy chefs and restaurateurs are including specialty tea in their menus - both culinary and beverage menus. Consumer interest and specialty tea sales have trended an upward surge over the last five years – okay, I’ll write it. Tea sales are HOT. Tea’s upward trends is somewhat comparative to specialty coffee. Guests expect a [...]
Gourmet Tea and Fancy Food The Specialty Food Association announced the winners of its second annual Leadership Awards honoring influential and innovative entrepreneurs who are transforming the way the $86 billion specialty food industry does business. The winners by category are: Citizenship: Tyler Gage, co-founder and co-CEO, Runa Tea, Brooklyn, N.Y. (shown here); Business Leadership: Ron Rubin, [...]
Five Inexpensive Ways to Improve Your Restaurant Revenue Everyone in the restaurant business is constantly looking for ways to improve their restaurant revenue and make more net profit. Everybody knows the expensive ways, like relocating or remodeling, but what about the inexpensive ways to improve your restaurant revenue? Here are five ideas worth considering. Revise Your Menu Some items [...]
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